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Coast egg chapati
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Coast egg chapati

Egg-filled chapati parcels

The famous coast street snack: paper-thin dough wrapped around a samosa chapati, spiced onion and capsicum filling and a beaten egg, folded into a square parcel and fried slowly until crisp and golden. Make them just before serving. Serve hot with a crunchy carrot, cabbage and cucumber salad and red chilli and tamarind chutneys. Contains egg.

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Girit ezmesiFeta, walnut and herb spread

Girit ezmesi takes its name from the Cretan Muslims who settled in Alaçatı and Çeşme a century ago, and it is still a fixture of every meze table in those whitewashed streets. Soft white cheese is mashed with olive oil, walnuts, garlic, plenty of herbs and a dusting of hot pepper into a rough, salty spread that begs for warm bread. Feta and beyaz peynir are often made with animal rennet, so choose a vegetarian one if you need to. Chef's tip: mash by hand with a fork rather than blending; it should stay textured, with visible pieces of walnut and herb.

15 minTurkishChutneys & DipsGluten free
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Bolinho de estudanteTapioca and coconut fried fingers

Baianas de acarajé sell these next to their black-eyed pea fritters, and the name, 'student's cake', comes from how cheap and filling they are for schoolchildren in Salvador. A dough of granulated tapioca soaked in hot milk and coconut milk with grated coconut is shaped into short fingers, fried until the outside shatters, and rolled while still warm in cinnamon sugar. Inside they stay chewy and moist, a little like a coconut doughnut. Eat them with afternoon coffee, or make a tray for a festa junina. A common error is frying before the tapioca has fully absorbed the liquid, which makes the fingers burst open in the oil; give the dough its full 30-minute rest. Chef's tip: keep a bowl of water by you and wet your hands while shaping, so the sticky dough rolls into smooth fingers that fry evenly.

65 minBrazilianDessertsGluten free
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Arroz con conejoRabbit and rosemary rice

On Sundays in the Murcian countryside, rice with rabbit is cooked in a wide, flat pan over a fire of vine shoots, and the whole family eats straight from the edges. The rice is Calasparra, grown along the Segura river in the north of the region, and the flavour comes from rabbit browned slowly in olive oil, dried ñora pepper, saffron and a sprig of mountain rosemary laid on top at the end. Many cooks add snails too. Chef's tip: brown the rabbit really well, until golden and sticky, because that crust is where the flavour of the broth comes from.

85 minSpanishRice & GrainsGluten free
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GermknödelSteamed plum jam dumpling

After a morning on the slopes, Austrians head into the mountain huts of Tyrol, Salzburg and Styria for one thing: a Germknödel the size of a fist, steamed until pillowy and split open to reveal dark plum butter. It comes drowned in melted butter, or in vanilla sauce, under a thick snow of ground poppy seeds and icing sugar, and it is eaten as a whole meal. The dough is soft and slightly sweet, and the powidl inside is tart and jammy. A common mistake is lifting the lid while they steam; the dumplings deflate and turn heavy. Chef's tip: seal each dumpling with the seam underneath and let them prove a second time on squares of baking paper, so you can move them without denting them.

50 minAustrianDesserts
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